These curried sweet potato empanadas are one of my all time favorite snacks! They’re sweet, slightly spicy and super crunchy even though they’re baked and not deep fried! And when you plunge them into my favorite mint and green apple chutney, they become even more flavorful!
Curried Sweet Potato Empanadas
Every Thanksgiving, I’m always trying to come up with new and improved ways to serve sweet potatoes.
Don’t get me wrong, sweet potato casserole is literal perfection but I have more fun creating something new and exciting!
That’s how these curried sweet potato empanadas were born!
Diced sweet potato cubes are cooked down with caramelized shallots and sweet peas. They’re seasoned with yellow curry powder and brown sugar with a hefty sprinkle of salt.
The mixture is then stuffed into pre-made empanadas shells and baked until crunchy and irresistible!
Or you could try your hand at my perfect Fall Cheese Board!
How to make The Baked Empanadas
Making baked empanadas is super easy!
You can either begin by making your own empanada dough from scratch or you can do as I did and buy the frozen kind from Goya!
If you’re using the frozen empanadas, be sure to let them thaw in the fridge for a few hours prior to stuffing them.
Once the dough is room temp and pliable, it’s time to stuff them!
I recommend using about 2 tbsp of filling for each empanada shell.
Once the stuffing is placed in the middle of each shell, dip your finger in water and run it around the outer rim of the shell.
This will help the sides stick together.
Carefully fold the empanada in half and press the edges together. Now use the back of a fork and crimp the edges together.
Repeat for the backside as well.
Once all the empanadas are shaped, place them on a lined baking sheet.
SIDE NOTE: I recommend using a slip mat aka silicon baking sheet mat because nothing ever sticks to them and they’re completely reusable! They’re literally the best and you need one if you don’t have one! Trust me, baking cookies and other things will never be the same!
Crack 1 egg and place the white in a bowl and whip it with a fork. Discard the yolk or use it for something else.
Brush the top of each empanada with the egg and sprinkle it with some flaky salt such as Maldon.
Place the baking sheet in the oven at 375F degrees for about 30 minutes.
Once they’re golden brown, remove from the oven and let cool for at least 5 minutes.
How to Make the Green Chutney
This ultra flavorful green chutney dipping sauce is beyond easy to make!
Simply chop up one green apple, 2 bunches cilantro, 1 bunch mint, a nub of ginger, 4 garlic cloves, 1 serrano pepper and add it to a blender.
Then add 1/2 cup of water, 1/4 tsp cumin, salt, and the juice from 1/2 lime on top.
Blend the whole thing for about a minute until it’s smooth and creamy!
Season with more salt and a little bit of sugar if it’s too tart. Then let rest for at least 30 minutes plunging your curried sweet potato empanadas in it!
RECIPE: Curried Sweet Potato Empanadas & Green Chutney
Curry Sweet Potato Empanadas with Green Chutney
For the Empanadas
- 2 tbsp olive oil
- 2 shallots diced
- 2 large sweet potatoes peeled and diced
- 1/2 cup frozen sweet peas
- 1 tsp yellow curry
- 1.5 tbsp brown sugar
- flaky salt
- 1 egg white whisked
- 1 pack frozen empanadas, thawed (such as goya)
For the Green Chutney
- 2 cups fresh cilantro chopped
- 1 cup fresh mint chopped
- 4 garlic cloves chopped
- 1 serrano pepper chopped
- 1 green apple chopped
- 1 1 inch nub ginger peeled and chopped
- 1/4 tsp cumin
- 1/2 cup water
- 2 pinches salt
For the Empanadas
- Preheat oven to 375F.
- Add olive oil to a pan over medium heat. Then add shallots and a pinch of salt. Cook down for a few minutes until beginning to caramelize.
- Add sweet potatoes and 1/2 cup of water, turn to medium-low and cover for 7-10 minutes or until sweet potatoes are tender. If you notice the potatoes are starting to stick, add another 1/4 cup water and stir before covering it agin.
- Add peas, yellow curry, brown sugar, salt and 1/2 cup of water and continue to cook for about 5 more minutes, stirring often.
- Season with salt and set aside and allow to cool for 10 minutes.
- Add about 2 tbsp of the sweet potato mixture to each empanada shell. Dip your finger in water and rub it around the edge of the shell - this will help it stick together.
- Press the empanada shell together with your fingers then use the back of a fork to crimp it closed. Repeat this for the front and back of the empanada.
- Repeat for all 10 empanada shells. If there’s any leftover sweet potato mixture, enjoy it as a little snack!
- Line stuffed empanadas on a lined baking sheet then brush each one with the beaten egg white. Sprinkle with flaky salt and bake for about 30 minutes or until golden brown.
- Remove from the oven and let sit for at least 5-10 minutes before enjoying.
For the Green Chutney
- Add all ingredients to a blender and blend until smooth. Season with salt and a little sugar if too tart. Let rest for at least 30 minutes before serving.
And if you’d like to save this recipe for later, pin it below!